French · Side
Boulangère Potatoes
A classic French potato gratin featuring layers of sliced potatoes and caramelized onions baked in stock until golden. This rustic side dish originated in French bakeries and makes the perfect accompaniment to roasted meats.
The Method
Instructions
First things first, let's get your oven warmed up to 200 degrees Celsius , or if you're using a fan oven, set it to 180 degrees Celsius . For those with a gas oven, gas mark 6 will do the trick. Getting the oven nice and hot ahead of time is key for that lovely golden finish later on.
Now, grab a frying pan and heat up some olive oil over medium heat. Toss in your sliced onions along with those fresh thyme sprigs. Let them gently cook and soften, stirring occasionally so they don't brown too quickly. You're aiming for the onions to become tender and just start to pick up a light golden color, which should take about 5 minutes . The aroma of thyme mingling with the onions as they soften is one of those small kitchen pleasures that really sets the mood.
Once your onions and thyme are beautifully softened, it's time to assemble. Take a 1.5 litre gratin dish and give it a good coating of olive oil so nothing sticks. Start by spreading a layer of thinly sliced potatoes evenly across the base. Then sprinkle over a generous handful of those lovely cooked onions and thyme, making sure they're distributed well so each bite has a bit of that flavor. Continue layering the potatoes and onions, finishing off with a nice layer of potatoes on top. This layering helps all those flavors meld beautifully as it bakes.
Pour the vegetable stock gently over the layered potatoes and onions. You want just enough to come up through the layers, keeping everything moist and flavorful without drowning it. Pop the dish into your preheated oven and let it bake for about 50 to 60 minutes . You'll know it's ready when the potatoes are tender all the way through, and the top has turned a delicious golden and crisp . If you like, you can check doneness by piercing the potatoes with a fork , it should slide in easily.
Now, grab a frying pan and heat up some olive oil over medium heat. Toss in your sliced onions along with those fresh thyme sprigs. Let them gently cook and soften, stirring occasionally so they don't brown too quickly. You're aiming for the onions to become tender and just start to pick up a light golden color, which should take about 5 minutes . The aroma of thyme mingling with the onions as they soften is one of those small kitchen pleasures that really sets the mood.
Once your onions and thyme are beautifully softened, it's time to assemble. Take a 1.5 litre gratin dish and give it a good coating of olive oil so nothing sticks. Start by spreading a layer of thinly sliced potatoes evenly across the base. Then sprinkle over a generous handful of those lovely cooked onions and thyme, making sure they're distributed well so each bite has a bit of that flavor. Continue layering the potatoes and onions, finishing off with a nice layer of potatoes on top. This layering helps all those flavors meld beautifully as it bakes.
Pour the vegetable stock gently over the layered potatoes and onions. You want just enough to come up through the layers, keeping everything moist and flavorful without drowning it. Pop the dish into your preheated oven and let it bake for about 50 to 60 minutes . You'll know it's ready when the potatoes are tender all the way through, and the top has turned a delicious golden and crisp . If you like, you can check doneness by piercing the potatoes with a fork , it should slide in easily.
Pairs Well With
